Crispy Chicken Caesar Pita (Print Version)

Air-fried crispy chicken with Caesar salad and Parmesan served in warm pitas. A modern handheld take on classic Caesar flavors.

# Components:

→ Crispy Chicken

01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Cooking spray

→ Caesar Salad

10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup shaved Parmesan cheese
13 - ½ cup cherry tomatoes, halved
14 - Freshly ground black pepper to taste

→ Assembly

15 - 4 pita breads, warmed
16 - Extra Caesar dressing for drizzling
17 - Lemon wedges

# Directions:

01 - Submerge chicken strips in buttermilk and refrigerate for minimum 15 minutes, extending to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allowing excess to drip away. Dredge each strip thoroughly in breadcrumb mixture, pressing gently for proper adhesion.
04 - Place chicken strips in single layer within air fryer basket and apply light coating of cooking spray.
05 - Cook at 400°F for 10-12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and cherry tomatoes in mixing bowl.
07 - Heat pita breads in dry skillet or microwave until warm. Carefully cut open to form pockets for filling.
08 - Distribute Caesar salad evenly among pita pockets and top each with 2-3 crispy chicken strips. Drizzle with additional Caesar dressing and fresh lemon juice if desired.
09 - Present immediately while chicken remains crispy and pitas retain warmth.

# Expert Advice:

01 -
  • It satisfies both salad and sandwich cravings in one gorgeous, messy bite.
  • The air fryer makes the chicken ridiculously crispy without the mess of deep frying.
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
  • It feels like restaurant food but costs a fraction and tastes fresher.
02 -
  • Do not overcrowd the air fryer basket or the chicken will steam instead of crisp; cook in batches if needed.
  • Let the buttermilk-marinated chicken sit at room temperature for 10 minutes before breading so it cooks more evenly.
  • If your pitas are stale or dry, a quick brush with water before warming will bring them back to life.
  • Taste your Caesar dressing before assembly; some brands are saltier than others and you may want to adjust seasoning.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it adheres well and doesn't fall off during air frying.
  • Let the cooked chicken rest on a wire rack for a minute before stuffing so steam doesn't soften the breading.
  • Warm your plates or serving platter slightly so everything stays at the perfect temperature longer.
  • If assembling for a crowd, set up a DIY pita bar with all the components so guests can build their own.
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